Tiramisu Cinnamon Rolls

Ingredients

• 375 g Type 550 flour
• 45 g Sugar
• 1.5 Prise Salt
• 11 g Active dry yeast
• 180 ml Milk (lukewarm)
• 45 g Butter (softened)
• 1.5 Egg
• 1 TL Vanilla extract
• 80 g Butter (softened)
• 80 g Brown sugar
• 2 EL Mascarpone
• 2 TL Instant espresso powder
• 1 EL Hot water
• 1 TL Vanilla extract
• 50 g Dark chocolate (finely chopped)
• 150 g Mascarpone
• 100 g Full-fat cream cheese
• 100 g Powdered sugar
• 1 TL Vanilla extract
• 1.5 EL Espresso (cooled; amount optional between 1 and 2 tbsp)
• Unsweetened cocoa powder (for decorating; amount not specified)

Steps

1. 1

   Mix the flour, sugar, salt, and active dry yeast in a bowl.

2. 2

   Add the lukewarm milk, softened butter, eggs, and vanilla extract to the flour mixture. Knead everything for 5–7 minutes until a smooth, soft dough forms.

3. 3

   Cover the dough and let it rise in a warm place for about 90 minutes, until it has approximately doubled in size.

4. 4

   For the filling, stir the espresso powder with 1 tbsp hot water and let it cool briefly.

5. 5

   Stir the softened butter, brown sugar, mascarpone, cooled espresso, and vanilla extract together until creamy.

6. 6

   Roll out the dough into a rectangle on a lightly floured work surface. Spread the tiramisu filling evenly over it.

7. 7

   Sprinkle the finely chopped dark chocolate evenly over the filling.

8. 8

   Roll the dough up tightly from the long side. Use unflavored dental floss or a sharp knife to cut the roll into 8 equal-sized rolls.

9. 9

   Place the rolls in a baking dish lined with parchment paper, leaving some space between them. Cover and let rise for another 30 minutes.

10. 10

    Preheat the oven to 180 °C conventional heat.

11. 11

    Bake the rolls for about 22–25 minutes. After approximately 10 minutes, cover with parchment paper if needed.

12. 12

    Briefly beat the mascarpone, cream cheese, powdered sugar, and vanilla extract until creamy.

13. 13

    Add the cooled espresso and stir briefly again.

14. 14

    Let the baked rolls cool for at least 15–20 minutes.

15. 15

    Spread the mascarpone frosting over the rolls.

16. 16

    Finally, dust with unsweetened cocoa powder.

Notes

The ingredient list specifies 1–2 tbsp cooled espresso for the frosting; the average amount of 1.5 tbsp is given. Parchment paper for lining the baking dish and some flour for rolling out the dough are mentioned in the instructions but no quantities are provided. The possible covering after approximately 10 minutes mentioned in the source text is optional, depending on need. No baking dish size is specified.

Nutrition per serving

• dessert
• sweet
• baked
• yeast dough
• vegetarian
• with coffee
• with chocolate